BUCKWHEAT SALAD WITH GRAPEFRUIT, PISTACHIOS AND CARDAMOM

 

marrojo19-buckwheat-saladMy holidays are over and I was trying to tell you about that, but I keep getting stuck, so I’m just going to skip all about it and go straight to this delicious recipe.

marrojo19-buckwheat-salad   I was looking for something to do with buckwheat, and came across this recipe here on a blog that looks so good! I changed the blood orange for grapefruit and added dates, but the rest of the recipe sticks pretty much to the original one, and I really loved this salad and all it’s exotic flavors. marrojo19-buckwheat-saladAfter making the salad, I’ve got kind of obsessed with this Middle Eastern flavors and I’m searching into some of Ottolenghi’s recipes. Have you made any?

marrojo19-buckwheat-salad

marrojo19-buckwheat-salad

marrojo19-buckwheat-salad

marrojo19-buckwheat-salad

marrojo19-ensalada-trigo-sarraceno

 

 

BUCKWHEAT SALAD WITH GRAPEFRUIT, PISTACHIOS AND CARDAMOM
Autor: 
Raciones: 5
 
  • SALAD
  • 150g buckwheat
  • 1 handful of pistachios, peeled.
  • 2 grapefruits. (the original recipe uses blood oranges)
  • 2 cloves garlic, crushed
  • 1 shallot chopped very thin. (If you don't have, use ¼ onion)
  • 2 good handfuls of rocket leaves
  • 6 or 7 dates diced
  • Some herb to give freshness, cilantro or mint will do well.
  • DRESSING
  • 3 Tbs rose water (I did not use because I couldn't find it, but I'm sure it would have given the salad a delicious twist)
  • 3 Tbs lime juice
  • 1 ts ground cumin
  • a pinch of ground cardamom
  • zest of half a lime
  • 3 Tbs olive oil
  • sea salt
  • pepper
  1. Boil buckwheat. To do this we cook in salted water, twice as much water than wheat, so it would be 300ml of water. It takes about 10, 12 minutes. Drain and let cool.
  2. Beat in a bowl vinaigrette ingredients until we get an homogeneous mixture. Pour on top of the the buckwheat together with the shallot and garlic and let cool in the fridge for half an hour.
  3. In a salad dish, arrange the rocket leaves, and then pour the buckwheat mixture on top. Cut grapefruit in slices, cut the skin away. Top the salad with the grapefruit, chopped dates, pistachios and the herb that we have chosen. Taste and add salt and drizzle a bit more of olive oil on top.
Notas
1. 52% carbs, 34% fat and 13% proteins
Información nutricional
Calorias: 340 Grasas: 13g saturadas: 2g trans: 0 Carbohidratos: 45g Azucar: 8g Sodio: 153mg Fibra: 5g Proteinas: 11g Colesterol: 0

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